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Dinner at Ember
Ember, Bangkok
Tasted April 18, 2008 by loverboy with 626 views
Introduction
The tasting of 2004 was organized by K.Somboon (matching) for us to have a glimpse of the 2004.
Flight 1 - The 2004s (5 notes)
Most of the 2004 underperformed and seem to be heading into the closed stage.
Red
2004 Château Ducru-Beaucaillou
88 points
Pretty Jammy, and closed, nothing much except the exceptional finish
Red
2004 Château Mouton Rothschild
90 points
Nice opaque color. Sweet nose of caramel, cream. Big, Pretty new world oriented, but not as much like the one followed.
Red
2004 Château Pichon Longueville Comtesse de Lalande
89 points
Tight and tannic, in close stage. medium-full. Most of 2004 I've tasted this year seem to be closed.
Red
2004 Château Montrose
92 points
The most opened 2004 wine of the night ! Very forward, at least when I had it. Concentrated floral, blackberries, cassis.
Red
2004 Château Pavie
93 points
Big dark red with stunning nose of concentrated fruits. Full and very dense wine. someone finds it too dense. But I love dense stuff!!!!!
Flight 2 - The Outsider (1 note)
We bring this bottle to the tasting to taste young DRC
Red
2002 Domaine de la Romanée-Conti Echezeaux
92 points
My 1st taste of this remarkable Domaine !! Nice light ruby color. Very seductive burg nose. Smooth and silky. Stands up the whole night, the structure of the wine is awesome. Very fine oak and amazing finish
Flight 3 - The big boys (2 notes)
WOW !!!!
Red
2000 Château Palmer
94 points
Very nice deep ruby red color. The nose of Palmer always very attractive and sexy. Full-bodied with lots of cassis, light mints.
Red
1995 Château Margaux
95 points
Clearly my wine of the night !!!
Medium dark red. milk, pencil wood, mint, minerals. very very fine . still very young though !!! I love Margaux
Medium dark red. milk, pencil wood, mint, minerals. very very fine . still very young though !!! I love Margaux
Closing
There was a blind taste of Guigal which also taste like young right bank Bordeaux
2000 L'Hermitage, St.Emilion were pour just before we leave and finished in a few seconds